My Dad has been making us these Breakfast Potatoes as long as I can remember. They are a part of so many of my childhood memories. I used to beg him to make them. Camping trips with breakfast around the campfire and whenever my Dad came back from fishing there was the “Fish Fry”. I didn’t really like the fish but the accompanying potatoes were always piled high on my plate. My Dad actually was a cook in the Army Reserves and he never quite figured out how to make normal family sized portions. We always had enough to feed an army, which was just how we liked it.
This isn’t a complicated recipe ingredient wise. It’s the, dare I say it, the technique that makes it so good. It’s just potatoes, onions, oil and seasoning. Make a big batch of these one morning and you can use them again and again. I put them in Breakfast Burritos, Breakfast Casseroles and just with a nice poached egg or Sunnyside up egg on top (the yolk has to be runny).
Ingredients
- 2-3 Medium or 1-2 Large Potatoes
- 1 Medium Yellow Onion
- Oil
- Lawry’s Seasoning
- Black Pepper
Step 1
Cut up the potatoes in nice centimeter sized squares. Put the potatoes in water as you go. This trick my Dad didn’t do but I learned this was the way to get your hash browns crispy a few years back that I now do it for these bad boys as well.
Step 2
Chop up the onion with the same-ish size. While you are chopping heat up a nice big pan with some oil, don’t skimp on the oil. It depends on how many potatoes you are doing but at least 1-2 TBS in the pan.
I prefer a cast iron pan for pretty much everything but for this it’s key. You will want a medium heat max, you don’t want to burn. The cast iron just makes a great consistent heat and crisps the potatoes up perfectly.
Step 3
Start with the onions and get them softening while you drain the potatoes. Put the potatoes in a clean towel and pat them dry. You want all the water gone when you put them in the pan or they will steam and not fry.
Step 4
Add in the potatoes and stir with the onion and spread as a nice even layer on the pan. Now this is the most important instruction here. DO NOT MOVE THEM. Just leave them alone, they need to get crispy. It depends on how hot your pan is, it could be 4-5 minutes before you turn them. You can check by turning a few over and if they are starting to get that lovely crispy golden look then leave them 1 more minute and then stir them up so the other sides can crisp as well. Do this 1-2 more times until the potatoes are cooked through.
Season the potatoes with each turn with a shake of Lawry’s Seasoning. This is the only seasoning I use on potatoes. It was a staple in our house and I always have it on hand. I also like to add cracked black pepper to taste.